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Omelet Rolls with Ricotta Filling

Surprise your family with this tasty, quick breakfast! These omelet rolls with filling are simple to make, look wonderful, and disappear fast. It's a wildly delicious and refreshingly different dish from Italian cooking. An omelet, rich in protein and vitamins, is always a good idea for the morning, and the ricotta filling gives these egg rolls a special tenderness and lightness.

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Omelet rolls with filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 11 g
Fats 54 % 15 g
Carbohydrates 7 % 2 g
197 kcal
GI: 100 / 0 / 0
    1. Wash and dry the eggs, then crack them into a bowl. Beat the eggs with a mixer or a whisk until they form a thick, fluffy white foam. Season the egg mixture with salt and pepper to taste. Wash, dry, and finely chop the parsley. Stir half of the chopped parsley into the eggs and mix well. 2. Pour a little olive oil into a nonstick skillet (a crêpe pan works well here) and heat it. Carefully pour in half of the egg mixture, tilting the pan from side to side to coat the entire bottom. Cook the egg pancake on one side for 2 minutes, then gently slide a spatula under it and flip it over. Cook the omelet on the other side and slide it onto a plate. Repeat with the remaining egg mixture — you should end up with two identical omelets. Set them on plates and let them cool. 3. While the omelets cool, make the filling. In a separate clean bowl, combine the ricotta, grated Parmesan, and remaining parsley. Mix well with a spoon until smooth. 4. Lay one cooled omelet on a large board. Using a spoon, spread half of the ricotta-and-Parmesan mixture evenly over the entire surface. Starting from one edge, roll the omelet up into a tight roll. With a large kitchen knife, cut it into equal pieces about 1 1/4 inches (3 cm) wide. Repeat with the second omelet. 5. Secure each roll by piercing it with a toothpick, first threading a canned pitted olive onto the top. Arrange the finished omelet-and-ricotta rolls on a nice plate and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Olives - 115  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Ricotta - 174  kcal/100g

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